Shallots Cake
Ingredients
- For cake
- 500 grams Pastry flour
- 250 grams cold butter
- 2 eggs
- salt
- For topping
- 1 ½ kilograms shallots
- 75 grams butter
- 75 grams raisins
- 4 Tbsps Curry
- cayenne pepper
- salt
- 1 tsp Cumin
- Apple juice (150 ml)
- 100 grams Almond slivers
- 4 eggs
- 100 grams Whipped cream
- 250 grams Crème fraiche
- peppers
- Nutmeg
- 150 grams Emmentaler cheese (grated)
- also
- Fat (for baking sheet)
- Pastry flour (for baking sheet)
- Pastry flour (to roll out)
Preparation steps
Mix the flour, butter, eggs and 1 teaspoon of salt into a dough, shape in a ball and wrap in cling film. Cool about 30 minutes and let it rest in the refrigerator.
Peel shallots and halve lengthwise. Saute shallot in hot butter and raisins over medium heat. Add curry, cayenne pepper, salt and cumin then deglaze with juice and wine. Let simmer for 10 minutes over low heat. Remove from heat, stir in almonds and allow to cool.
Stir eggs, cream, creme fraiche, and season with salt, pepper and nutmeg.
Grease a deep baking tray and dust with flour. Roll out dough on floured surface in size of the baking sheet. Pierce dough with a fork several times. distribute shallot mixture onto the dough, pour in the egg-cream mixture and sprinkle with cheese. Bake in a preheated oven (200°C) (approximately 400°F). Bake on the lowest rack about 35 minutes.
